FOUR-HERB SPICY CHIMICHURRI

FOUR-HERB SPICY CHIMICHURRI

MAKES ABOUT 2 CUPS/470 ML Chimichurri is an Argentinian sauce typically served with grilled meats. I first had it in 2004 when I visited Argentina, and later again when I spotted a recipe. I have been making many variations since. This four-herb version is my...
FLAVORED BUTTERS

FLAVORED BUTTERS

MAKES 1 CUP I keep flavored butters in the freezer and use them to fancy up simple meals like a roast, grilled steak or panfried fish. They can transform a simple meal into a special meal. You can make flavored butters with just about anything in your fridge, but here...
FIERY FRUIT SALSA

FIERY FRUIT SALSA

SERVES 6-8 Though Fiery Fruit Salsa used to be my favorite salsa, I hadn’t made it in years because it called for a chipotle pepper in adobo sauce. The ingredients in canned chipotle peppers are often questionable; some even contain wheat flour. This salsa would not...
CRISPY SAGE

CRISPY SAGE

SERVES 8 Delicate and crunchy with a wonderfully piney flavor, crispy sage adds an impressive touch to burgers or roasted sweet potatoes. INGREDIENTS 1 bunch fresh sage 3 tbsp/45 g butter coarse sea salt COOKING INSTRUCTIONS Pinch off leaves from sage. Heat butter in...
CHIPOTLE PEPPERS IN ADOBO SAUCE

CHIPOTLE PEPPERS IN ADOBO SAUCE

MAKES ABOUT 2 CUPS OR 7–10 PEPPERS Chipotle peppers in adobo sauce are one of my favorite ingredients. They add smoky heat and depth to otherwise simple dishes such as fruit salsa. I stopped using them when I started following a Paleo diet, as many of the canned...